Amy's frozen Swedish meatballs are a shortcut protein that needs only a sauce to become dinner. A quick tomato-and-cream pan sauce turns them into something warm and substantial that tastes homemade, all in the time it takes pasta to boil.

Serves 2. 25 minutes, 15 at the stove.

About 430 calories a serving, 13 g protein, 11 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set a pot of salted water to boil for pasta and bring it to a rolling boil.10 min
2. While water heats, melt 2 tablespoons butter in a skillet over medium heat, add 2 minced garlic cloves, and cook until fragrant, about 1 minute.1 min
3. Add 15 ounces tomato sauce and 1/2 cup heavy cream to the garlic, stir to combine, and let simmer gently.
4. Cook the package of Amy's meatballs in the boiling pasta water according to package directions; remove meatballs with a slotted spoon and add them to the simmering sauce.
5. Boil the pasta in the same water until tender, about 10 minutes, then drain and add to the sauce with the meatballs, tossing gently to coat.10 min
6. Taste and season with salt and pepper, then serve at once in shallow bowls.

Note The broccoli in the meatball package adds vegetables; toss extra fresh broccoli into the pasta water for more bulk if you like. Leftovers keep three days refrigerated and reheat gently in a covered skillet over low heat. Serve with crusty bread to catch the sauce.